Recipe by Mama D
This soup is made from roasted vegetables that are easily found in Winter, just the time you're craving something creamy and comforting. I love creamy soups so I used cream, but this would be great with low fat milk or extra stock and no dairy.
Top Review by AustinCFos
Delicious soup. I used the veggies listed in slightly different proportions, but no matter. After they all cooked in the broth, I added a can of 2% evaporated milk and about 2 oz of chive/herb cream cheese (half a little tub). Also used just 2 strips of bacon and sauteed 3 big chopped cloves of garlic in the bacon fat to save the trouble of roasting a whole head of garlic, and it was fine. With the chicken broth, it didn't need any more salt, but a little sprinkle of pepper and cayenne pepper. Don't leave out the herbs. Served with a bit of shredded cheese in each bowl and some garlic toast. Made enough for six people, so we'll have it again a few times. Very rich and satisfying taste.
- 3 cups cauliflower, cut in small florets
- 2 cups potatoes, peeled and cut in 1-inch dice
- 2 cups leeks, white and light green parts only, sliced
- 1 head garlic
- 2 tablespoons olive oil, divided
- 1⁄4 lb bacon, diced
- 4 cups chicken stock
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- salt & pepper
- 1⁄2 cup white cheddar cheese, coarsely grated for garnish
Directions See How It's Made
- Preheat oven to 375 degrees.
- Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
- Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
- Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
- While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
- Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
- Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
- Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
- Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
- remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
- Over low heat, add the cream and herbs. Cook until heated through.
- Serve garnished with the reserved bacon and the grated cheese.